Lamb Shanks Braised in Pinot Noir with Wild Huckleberry Sauce

Patty's Pinot Closet
Serves 4

Serve with a Pinot Noir with aromas of blueberries.

4 shanks lamb
1/3 cup vegetable oil
1 leek white and light green parts, chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1 clove garlic, minced
1 cup Pinot Noir
1 cup beef stock
6 sprigs fresh thyme
6 sprigs fresh rosemary
1 cup huckleberries or blueberries
    for dredging flour
    to taste salt and pepper

Preheat oven to 325 degrees fahrenheit.

Dredge lamb shanks in flour and salt and pepper. Heat vegetable oil in a large Dutch oven. Add lamb shanks and brown.

Add rest of ingredients. Cover and cook for approximately 2-1/2 to 3 hours in a 325 degrees fahrenheit oven.

Remove from oven and remove shanks to a warm place. Strain liquid, pressing on solids to get all the flavors and return to Dutch oven. Reduce to sauce consistency and serve over the lamb shanks.

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